I was a little nervous about sharing a trade secret straight from Mrs. Fields’ kitchen. But I’ve met Mrs. Fields (back in my hotel days), and I don’t think she’d mind. Then I did a quick internet search. Apparently there are a LOT of versions of Mrs. Fields’ cookies out there! So I’m not going to promise that this is THE Mrs. Fields recipe, but I will promise that it is a GREAT chocolate chip cookie recipe!
Mrs. Fields Chocolate Chip Cookies
2 c. butter
2 c. white sugar
2 c. brown sugar
2 tsp. vanilla
4 c. flour
5 c. oatmeal (measure into blender & grind until fine)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cardamom
24 oz. semi-sweet chocolate chips
8 oz. Hershey bar (grated)
3 c. coarsely chopped walnuts
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, baking soda and cardamom. Add chocolate chips, grated chocolate, and walnuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees F. Makes 112 cookies.
Unless you’ve got an industrial sized mixer, I suggest cutting this recipe in half. Use a food processor to grate the chocolate bar and to chop the nuts. Instead of rolling into balls, I simply used my large cookie scoop to keep the size more uniform. I also like to freeze a batch after they’ve been rolled. Then I can pull out as many as I need and have a fresh plate waiting for guests as they check in to our bed and breakfast!